This rich and creamy almond cheesecake is accented with sweet almond flavor and finished with a tangy sour cream topping.
Almond Cheesecake
This rich and creamy almond cheesecake is accented with sweet almond flavor and finished with a tangy sour cream topping.
Ingredients
- 1-1/4 cups vanilla wafers crushed (about 40 wafers)
- 3/4 cup finely chopped almonds
- 1/4 cup sugar
- 1/3 cup butter melted
filling:
- 8 ounces each cream cheese softened
- 1-1/4 cups sugar
- 4 large eggs room temperature, lightly beaten
- 1-1/2 teaspoons almond extract
- 1 teaspoon vanilla extract
topping:
- 2 cups sour cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/8 cup almonds toasted and sliced
Instructions
- In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform pan; set aside.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet.
- Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
- Just before serving, sprinkle with almonds and remove side of pan. Refrigerate leftovers.
